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Mediterranean Stuffed Custard Pancakes

Atayef or Qatayef (قطايف) is a Mediterranean dessert reserved for the Muslim holiday of Ramadan, a sort of sweet crepe filled with a custard, cheese or nut. It was traditionally prepared by street vendors in the Levant countries and more recently has spread to Egypt.

Ingredients

For the batter

Flour

2 Cup (32 tbs)

Whole wheat flour

1⁄2 Cup (8 tbs)

Milk

2 Cup (32 tbs)

Water

1 Cup (16 tbs)

Yeast

1 Teaspoon

Baking powder

1 Teaspoon

Sugar

1 Teaspoon

For the custard

Whole milk

2 Cup (32 tbs)

Fat free milk/2% lactaid milk

2 Cup (32 tbs)

Heavy cream

1 Cup (16 tbs)

Sugar

3 Tablespoon

Corn starch

1⁄2 Cup (8 tbs)

Water

1⁄2 Cup (8 tbs)

White bread

7 Medium, crust removed

Rose water

1 Tablespoon

Orange blossom water

1 Tablespoon

For the topping

Pistachio

1 Cup (16 tbs), ground

Simple syrup/Honey

1 Tablespoon

Directions

GETTING READY
1. CUSTARD: In a medium size pot pour whole milk, fat free milk, heavy cream, sugar and corn starch and heat, stirring.
2. Cut white bread into pieces and add to the pot and stir. Mix until custard begins to thicken, add rose and orange water and stir until custard is very thick. Remove from heat and pour into a bowl.
3. Set on counter top and let cool, stir every 15 minutes and after an hour cover with saran wrap and place in the refrigerator to cool completely.
4. PANCAKE BATTER: In a bowl mix all ingredients and stir until well combined, let sit for 20 minutes.

MAKING
5. Heat a non-stick pan on medium-low heat. Pour 1/4 cup batter or until 3 inches in diameter.
6. Cook until bubbles cover the pancake and it is no longer wet, about 30 seconds; make sure bottom is golden brown color. Remove and place in a dish to cool,
7. Repeat this to make more pancakes until batter is over.
8. Take the custard from the refrigerator. Fill a plastic bag or piping bag with custard.
9. Pinch the pancakes together half way and pipe the custard into pancake pocket. Repeat this with all the pancakes.
10. Top with ground pistachio and refrigerate till served.

SERVING
11. In a serving plate, serve the stuffed pancakes topped with simple syrup or honey as dessert.

Atayef or Qatayef is the general name of the dessert as a whole, but more specifically, the its batter. The result of the batter being poured into a round hot plate appears similar to pancakes, except only one side is cooked, then folded. The pastry is filled with either unsalted goat cheese or ground walnuts and cinnamon. It is then baked and served with a hot sugar-water syrup or sometimes honey.

Subtitle:

Mediterranean Atayif

Here is a fantastic video for Mediterranean Atayif recipe that are delicious stuffed mini pancakes. The thick creamy custard embodies the orange and rose water flavors and topped with a sweet syrup. The chef here has explained this recipe so well that you can make it easily for a satisfying breakfast.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 450 Calories from Fat 162

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 8 g40%

Trans Fat 0 g

Cholesterol 42.9 mg14.3%

Sodium 241.5 mg10.1%

Total Carbohydrates 60 g19.9%

Dietary Fiber 2.8 g11.3%

Sugars 16.6 g

Protein 13 g25.4%

Vitamin A 10.3%
Vitamin C 2%

Calcium 31.2%
Iron 11.5%

*Based on a 2000 Calorie diet

6 Comments

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05/01/2009 - 10:12

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Custard with pancakes seems to be a deadly combination and it seems to fit the Sunday brunch choice! :) Something very easy to whip up yet delicious and special at the same time! So have you tried flavoring the custard stuffing, if so I would like to know which flavor have you used!